If you’re on TikTok, chances are you’ve seen the viral feta pasta. This is my version; Smoked Feta Pasta with Shrimp. It’s a step up from the social media sensation and is absolutely delicious. It would be an excellent recipe for date night or a way to fancy up weeknight meals.
This Smoked Feta Pasta is cooked on the pellet grill, giving this dish BBQ flair. My version of this dish includes 3 of my best-selling rubs, fresh herbs, and a lot of cheese. I couldn’t get enough of this pasta, and I know you’ll feel the same!
Smoked Feta Pasta With Shrimp Recipe on the Pellet Grill
The best thing about this recipe is that it’s fancy but easy to pull together. This is the type of meal that will trick people into thinking you spent hours in the kitchen. They may be fooled, but you’ll know that your pellet grill is mostly to thank!
This dish is full of fresh, healthy ingredients that create one hearty meal. You may have some of these things in your kitchen already! If not, here’s what to add to your shopping list.
- Feta cheese. If you love cheese, this is the pasta dish for you! Feta cheese is usually made from sheep or goat’s milk and has a bright, sharp flavor. It’s sold in blocks or crumbles, but you’ll need an entire block for this recipe.
- Cherry tomatoes. I used heirloom tomatoes for this recipe because they have a distinct, bold taste. The tomatoes cook down on the grill and release their sweetness, caramelizing to perfection.
- Garlic. I used plenty of garlic in my pasta, but you can use more or less depending on personal preference. You’ll need whole garlic cloves for this recipe. You can just imagine how great your house will smell!
- Olive oil. Olive oil drizzles over the tomatoes and garlic, creating a rich, decadent sauce. This is a flexible ingredient; use whatever olive oil strikes your fancy.
- Italian seasoning. Italian seasoning usually includes basil, oregano, and parsley. This all-in-one spice is impressive for pasta dishes and adds authentic Italian flair.
- Heath Riles BBQ Garlic Jalapeño Rub. I love this all-purpose rub because it adds a hint of spice to everything it touches. I use it on pasta, pork, chicken, veggies, and even popcorn. The sky is the limit.
- Heath Riles BBQ Garlic Butter Rub. Pasta dishes always taste better with loads of garlic, and this rub has multiple kinds. You can add a dash to eggs, meat, or veggies. Use it as a standalone, or combine it with other rubs as I did for this Smoked Feta Pasta.
- Heath Riles BBQ Simple Citrus Rub. You'll adore this rub if you love adding citrus zest and juice to your meals. It gives pork, chicken, and steak a bright burst of flavor.
- Shrimp. For this recipe, you’ll need raw, peeled, deveined shrimp. Fresh is best, but you can also use frozen; just thaw first.
- Pasta. Use whatever pasta you like best. You don’t need a lot because the other ingredients are so abundant.
- Parmesan cheese. I love adding a sprinkle of freshly grated parmesan to my pasta. This is an optional ingredient, but oh, so yummy.
- Herbs. I added a sprinkle of fresh basil to my pasta. This extra touch infuses the pasta with a gorgeous, earthy flavor.
The Smoker Setup
Here’s the primary equipment I used for this cook. Check out the equipment and tools section for more of my grilling must-haves.
- Pellet grill/smoker. I used a Traeger Timberline 1300 for this recipe. I love pellet grills because you can use them to grill or smoke. This is an excellent setup if you want a sturdy multi-tasker. In typical fashion, the Traeger comes with all the bells and whistles. If you love lots of features, you’ll go crazy for this pit.
- Pellets. I stoked the Traeger with hickory pellets. These pellets gave the pasta a mild flavor, complementing the natural spices. I love Traeger’s pellets because they burn long and hot. This company makes great pits, and their pellets are just as awesome.
The Process for Making Smoked Feta Pasta With Shrimp
If you want a detailed demonstration of this recipe, check out my video and recipe card at the bottom of this post. Here’s a quick rundown of how this delicious pasta came together.
- Fire up the grill. I stoked the Traeger with pellets and fired it up to 400℉.
- Arrange the ingredients. I placed the feta cheese in a large cast iron skillet and arranged the tomatoes and garlic cloves around it.
- Add oil and seasoning. I drizzled the ingredients with olive oil, coating them evenly. Then, I sprinkled everything with Italian seasoning, Garlic Jalapeño Rub, Garlic Butter Rub, and Simple Citrus Rub.
- Start cooking. I put the cheese and tomatoes on the grill and let them go for 45 minutes.
- Prep the shrimp. While the feta was smoking, I placed my shrimp in a smaller cast iron skillet. I coated it with olive oil and the same seasonings I used on the cheese and tomatoes. I let this mixture sit for 20 minutes.
- Cook the seafood. Once the shrimp flavors marinated, I added two tablespoons of butter and the minced garlic. I placed the small skillet on the grill and let it cook for 20 minutes. The cheese and tomatoes will have a total cook time of 40 minutes, and the seafood will cook for just 20.
- Boil the pasta. Last but not least, I prepped the pasta. You can reserve some water for your pasta dish if desired.
- Mix and serve. I mashed the cheese and tomato mixture together, then added my fresh basil. I poured the sauce over my pasta and folded in the shrimp. I topped the dish with a sprinkle of fresh parmesan and a little more Garlic Rub. The only thing left to do was dig in!
This dish is just as delicious as it is pretty. The shrimp was juicy, and the sauce was out of this world good. The flavors worked well together, and the addition of my rubs was the cherry on top!
Storing Smoked Feta Pasta
You can store leftover pasta in the fridge for up to 4 days. You can also freeze it for up to 3 months; however, the texture will be different.
Equipment and Tools
Smoked Feta Pasta with Shrimp Recipe on the Pellet Grill
1 block of Feta Cheese
2 pints of Heirloom, Cherry tomatoes (or regular)
10-12 cloves of Garlic (more or less to your liking)
1/2 cup of Olive Oil, plus more for shrimp
Italian Seasoning (we used McCormick's)
Heath Riles BBQ Garlic Jalapeño Rub
Heath Riles BBQ Garlic Butter Rub
Heath Riles BBQ Simple Citrus Rub
1 lb raw, medium size Shrimp (peeled & deveined)
10 oz package of Pasta
Fresh Basil (we only used .5 oz)
Fresh Parmesan Cheese (we grated ours, this is if desired, not a must)
2 tbsp Minced Garlic
2 tbsp Butter
Get Pellet Grill (or any grill) up to temp, we went to 400º and used Hickory Pellets for our cook.
Place block of feta cheese, cherry tomatoes and garlic cloves in a large cast iron skillet.
Drizzle with approximately 1/2 cup of Olive Oil.
Season with Italian Seasoning, Heath Riles BBQ Garlic Jalapeño Rub, Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Simple Citrus Rub.
Place this skillet on the grill for approximately 40-45 minutes.
Take your smaller cast iron skillet and place your shrimp in.
Coat shrimp well with Olive Oil.
Season your shrimp with the same seasonings as your cheese mixture: Italian Seasoning, Heath Riles BBQ Garlic Jalapeño Rub, Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Simple Citrus Rub.
Allow shrimp and seasonings to sit at room temperature for approximately 20 minutes.
After allowing shrimp to sit for 20 minutes, add 2 tbsp of minced garlic and 2 tbsp of butter before placing on the grill.
Place small skillet of shrimp on the grill and allow to cook for approximately 20 minutes (your other large skillet should still be cooking also).
You can now cook your pasta noodles to have them ready. We boiled them inside on the stove top. Reserve some pasta water if desired to add to your finished dish.
Remove both skillets from grill. Your large skillet should have a total cook time of about 45 minutes. Your small skillet should have a total cook time of about 20 minutes.
Mash tomatoes and feta cheese and mix well. Add basil.
Pour cheese and tomato mixture over pasta noodles and mix well.
Add your shrimp and garlic mixture to pasta as well.
We returned our mixture to the large skillet and topped with fresh grated parmesan cheese. We then topped with a little Heath Riles BBQ Garlic Butter Rub.